i'm obsessed with ume vinegar and just
love toasted sesame oil.
Not exact matches
I
love the mix of sautéed garlic, tamari, chilli flakes and
sesame oil with little bites of aubergine, sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives,
toasted cashews and
sesame seeds.
It looks really delicious and I
love that you used
toasted sesame oil:) Yum!
As for leftover tahini, it's great eaten plain on a spoon — my wife
loves that, and I sometimes indulge, but we also make a nice salad dressing from it — tahini, lime or lemon juice, a dash of soy or tamari, and some
toasted sesame oil, and water to desired consistency.
I really enjoyed this, I
love the flavor of the
toasted sesame oil.
I added into the meat and rice filling, in addition to ginger, chili sauce and
toasted sesame oil to get that fresh and distinct Asian flavor we all know and
love.
lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut
oil (optional, but I
love the coconut fragrance here) 1/4 tsp
toasted sesame oil 1/2 cup grapeseed
oil
You can purchase plain or
toasted sesame oil, and while I
love the flavor of the
toasted, it is pretty strong, so with cooking, I often go half
toasted sesame and half coconut
oil to mellow it out and avoid any burning smells or flavors.
1/3 -1 / 2 lb turkey tenderloin, cubed 1/4 cup
sesame seeds — raw or
toasted (to
toast, just spritz a heated skillet with a little olive
oil or cooking
oil spray, spread the
sesame seeds evenly out and cook until golden, stirring a few times) ** another variation I
love is to take 2 T hemp seeds and 2 T
sesame seeds and use that mixture to coat the turkey